This creamy, cashew-based chowder gets its silky body from a quick blend of soaked cashews and water, no dairy required to start with. Yukon Gold potatoes and sweet corn kernels simmer right in the pot with smoked paprika and cumin, building deep flavor before part of the chowder gets blended back in for that classic thick, spoon-coating texture. A bright hit of fresh lemon juice at the end wakes everything up, balancing the richness of the cashew cream beautifully. Diced onion, celery, and red bell pepper add sweetness and crunch, while a finishing dust of smoked paprika and sliced chives gives every bowl a little extra color and bite. It's a cozy, satisfying chowder that fits easily into a lactose free kitchen, no compromise on comfort.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Drain the soaked cashews and transfer them to a blender with 1/2 cup water. Blend on high until completely smooth and no grit remains, about 1–2 minutes. Set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
